Reader: Why aren't there more freshwater fish on Denver menus?
Would you like to see this perch on your plate?
As the chef at Le Grand Bistro & Oyster Bar, Jeremy Thomas sees a lot of oysters. The one food he can't live without, though, is crab lebs. "I've loved them ever since I was a little boy eating at SeaGalley by Southwest Plaza," he tells Lori Midson in this week's Chef and Tell, "and I still think they're the best things ever."
But there are more fish in the sea, diners say. See also: - Jeremy Thomas, chef of Le Grand Bistro & Oyster Bar, on simplicity, spoons and Sheehan - Review: Belly up to the bar at Le Grand for classic French fare - Best Seafood Restaurant 2012: Jax Fish House
I'd like to see more variety of freshwater fish on menus in Denver. My favorite freshwater fish for the dinner table are walleye, northern pike, crappie, blue gill and perch.
What fish dishes would would you like to see added to local menus? Post your suggestions below, and watch for the second installment of Chef and Tell here later this morning.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.